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Ingredients
US|METRIC
4 SERVINGS
- 80 grams coconut oil (melted)
- 300 grams chocolate (Hob Nobs mix of, and plain gluten free as required, or Schar GF Milk Chocolate Nobbles or chocolate digestive biscuits or oat-free alternative – Crushed)
- 30 grams roasted hazelnuts (chopped)
- 10 grams desiccated coconut (optional)
- blackberry (Purée, makes approx 300 ml)
- 500 grams blackberries (fresh or frozen)
- 2 Tbsp. golden caster sugar
- 1 Tbsp. lemon juice
- 5 leaves gelatine (platinum, 8.8g)
- 200 grams blackberry puree (taken from above)
- 300 grams mascarpone cheese
- 85 grams icing sugar (confectioners/powdered sugar)
- 1 tsp. vanilla extract
- 250 mL coconut cream (chilled)
- 250 mL double cream (heavy cream)
- 50 mL blackberry puree (approx from above)
- 25 mL water (approx to make up to 75 ml)
- 1 Tbsp. caster sugar
- 1 leaf gelatine (platinum)
- 300 mL heavy cream (/g double cream)
- 1 Tbsp. icing sugar (confectioners/powdered sugar)
- blackberries (Extra, to decorate)
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